We were limited in our ingredients in the house so this was a terrific meal to make. I subbed fresh spinach for the sage and used an acorn instead of butternut. Also, instead of water used chicken broth--this gave it a nice rich flavor. We served it with a great salad and warmed foccacia.

Very good; it's a keeper. I shredded the squash so it cooked quickly in my electric wok--the shreds cling to the pasta nicely also. I increased the amount of sage and added some leftover diced ham. I sprinkled the parmesan on individual servings instead of adding it to the pot as I knew I'd have leftovers and thought it would reheat better that way. The next day I cooked more pasta and added some fresh asparagus
cut in one inch pieces. I also increaed the ham and my husband liked the second day's dish better.